Multiple Choice
The Maillard reaction is the name given to what cooking reaction?
A) The coagulation of proteins in the presence of an acid.
B) The loss of water-soluble vitamins and minerals due to shrinkage during cooking.
C) The process that is responsible for the browning of the surface of meat when it is cooked.
D) The process by which starch granules absorb water and expand.
Correct Answer:
Verified
Correct Answer:
Verified
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